 | | Directions | SALAD
- Wash greens and apples. Pat dry with paper towels.
- Cut whole beets into 1/4 width slices. Then chop slices into small cubes.
- Cut apples into thinly sliced pieces.
- If feta cheese is not already crumbled, begin to crumble the feta into small irregular chunks.
- Chop walnuts into medium sized pieces.
SALAD DRESSING
- Mix olive oil with balsamic vinegar.
- Mince a clove of garlic and add to vinegar and oil mixture. Combine all ingredients by whisking.
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Prep Time: 30 minutes
Container: Salad Bowl
Servings: 4
Serving Size: bunch
|  | | Ingredients | | - | | SALAD |
| - | | 5 ounces spring greens |
| - | | 8 ounces baby beets canned (about 6), cubed |
| - | | Honey Crisp apple, cored and sliced thinly |
| - | | 2 ounces Feta cheese, crumbled - More if desired |
| - | | 2 ounces walnuts, chopped - about 1/4 cup or add more if desired |
| - | | DRESSING |
| - | | 3 tablespoons extra virgin olive oil |
| - | | 1 tablespoon balsamic vinegar |
| - | | 1 clove garlic, minced |
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